10-Minute Salmon With Yogurt Dill Sauce
Whether you serve this salmon with yogurt dill sauce for a quick midweek dinner, or you serve it to guests, no one will believe it only took you around 10 minutes to make. Pan-sear the salmon for delicious crispy skin, then top with the super simple yogurt, dill and lemon sauce. Add a quick side dish or two, and dinner is served.
Servings: 4
Ingredients
- 1 pound salmon with skin on (approx. weight - you'll want 4 x thin portions)
- 1 cup Greek yogurt preferably an authentic brand made with just milk and live yogurt cultures (whole milk or skim both fine)
- 1 clove garlic crushed (½ to 1½ cloves to taste & depending on the size of the clove)
- 2 tablespoons fresh dill chopped finely (or substitute with 1.5 teaspoons dried dill)
- 2 tablespoons fresh parsley chopped finely
- ½ lemon juice only (around 3 big squeezes)
- ⅓ teaspoon salt or to taste, plus extra for the salmon
- ¼ teaspoon pepper or to taste, plus extra for the salmon
To serve
- More fresh herbs and lemon wedges for squeezing over at the table
Instructions
- Add a large drizzle of oil to a large frying pan/skillet. Heat on a medium high heat until hot. Sprinkle the salmon all over with salt and pepper, then add skin-side down to the pan. Let cook for 4 to 5 minutes without moving - until the skin is crisp.1 pound salmon
- Carefully turn the salmon over with a fish slice or similar. Let cook for a further 2 to 3 minutes, or until 'just' cooked through. Press down gently so that all parts of the salmon make contact with the pan. If the salmon is thick, turn it on its sides too and let cook for a further few seconds that way.
- Meanwhile, in a medium mixing bowl, mix together the Greek yogurt, crushed garlic, dill, parsley, lemon juice and salt and pepper until well combined.1 cup Greek yogurt, 1 clove garlic, 2 tablespoons fresh dill, 2 tablespoons fresh parsley, ½ lemon, ⅓ teaspoon salt, ¼ teaspoon pepper
- Serve the cooked salmon with the yogurt dill lemon sauce spooned on top and extra fresh herbs (if you like). Let everyone squeeze more lemon over at the table, if you like.More fresh herbs and lemon wedges for squeezing over at the table
Video
Notes
If you can't find dill: You can substitute fresh mint, fresh coriander, or fresh basil. Or check out more substitutes for dill.
Garlic: You might have to experiment a little to find the 'sweet spot' as far as the amount goes. Remember it's raw garlic so go easy at first and add more if you then want to. I tend to go for no more than half a large clove. If the clove is smaller I might add a full clove or even a bit more.
Side dish ideas: Serve with simple side dishes such as 2-minute olive oil toasts, Greek rice, pesto orzo salad, air fryer smashed potatoes or Greek salad. Or browse more simple side dish ideas.
Storing: You can keep the cooked salmon and sauce separately in airtight containers in the fridge for up to 3 days. Stir again before serving the sauce. I would serve the salmon cold rather than reheating it, which can ruin the texture.
Nutrition
Calories: 198kcal | Carbohydrates: 4g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 263mg | Potassium: 662mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
